By the time we finally approach owner Doug Sohn behind the counter, I have my order ready: a chicken Cordon Bleu dog (chicken sausage, asiago cheese, and fried prosciutto) and a Luganega sausage topped with garlic pesto aioli,
slow roasted tomato slices, and a generous heaping of burrata cheese.
Not exact matches
Mmmmmm... Garlic rubbed toasted
slices of baguette topped with a mix of
slow roasted grape
tomatos,
sliced black olives, capers, fresh basil, and fresh mozzarella, all blended with a really good olive oil and some of the
roasted garlic....
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and
sliced * 3 - 4 large mushrooms,
sliced * 2 cups defrosted
slow roasted tomatoes or chopped
tomatoes * 1 large handful of herbs, chopped (if not using
slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup
slow -
roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil,
sliced 2 green onions,
sliced 1 cup quickie vegan parmesan, divided
Place a
slice of bread face down in the sauce, press well to soak up the sauce, then top with fresh
tomatoes, or these
slow roasted ones, and you have a fantastic bruschetta.